Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Oatmeal Chocolate Chip Cookies are at the top my list of “favorite pumpkin desserts”! They melt in your mouth and are chock full of chocolate chips and warm spices! Blending the oatmeal into flour gives them a perfect consistency!

It’s all I can do to walk past the pumpkin chocolate chip cookies in the grocery store this time of the year. There is just something about how pumpkin makes cookies incredibly moist and oh so soft. Yum! I decided to make my own version of those dang things that I can’t seem to walk past. I have to satisfy my own cravings since I live 60 miles from the nearest grocery store that has a bakery, or more than 6 isles for that matter.

In fact, they were so yummy that I made them again about a week later. You know I can’t leave well enough alone so I switched them up a little the next time I made them. The second time I blended the oatmeal in my VitaMix before adding it to the cookie dough. I have unfavorable childhood memories of oatmeal. That’s why I always disguise the super food before adding it to recipes. Obviously, if you aren’t scared of oatmeal, you can make them which ever way you prefer. I wish I liked it whole because then I wouldn’t have to wash my blender! (Which is actually very easy to do with my VitaMix)

When the fall nights get cool and crisp, pumpkin starts showing up in most of my baking. It’s magical! It makes all my baked goods so soft and moist! It’s that time of the year. So grab you blender, blend some oatmeal and make some Pumpkin Oatmeal Chocolate Chip Cookies! I can already smell them wafting through the air!

Update on September 19, 2016: Since posting this recipe several years ago several people have made them, some successfully and some not so much. I make these cookies every fall and they always turn out great. In an attempt to get more consistent results for others I have edited the recipe to include 1/2 tsp. baking soda. It also includes an option to add flour one Tablespoon at a time until the consistency is just right. The dough is a pretty soft dough. Hopefully this helps!

Pumpkin Oatmeal Chocolate Chip Cookies are top my list of "favorite pumpkin desserts"! They melt in your mouth and are chock full of warm fall spices and chocolate chips. Blending the oatmeal into flour gives them a perfect consistency!

Author: Amy

Recipe type: Cookies, Dessert

Cuisine: American

Serves: 36

Ingredients

1½ c. brown sugar

¾ c. butter, softened

1 c. pumpkin puree

1 tsp. vanilla

2 eggs

1½ tsp. cinnamon

½ tsp. ground cloves

¼ tsp. nutmeg

2 c. quick oats

1 c. flour

½ tsp. baking powder

½ tsp. baking soda

1 tsp salt

1½ c. semi sweet chocolate chips

Instructions

Preheat oven to 350 degrees.

In large mixer bowl cream butter and sugar together. Add eggs and beat. Add pumpkin and vanilla and mix.

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About Amy Engberson

I live on a dairy with my husband and three boys. Although we are in the business of raising cattle, we really are in the business of raising boys. I am passionate about catching up with each other at meal times. My love language is food. And I hope that my men feel the love in every bite.

I’m too lazy to wash the blender as well, so I will leave the oatmeal as it comes in the box. I’m going to try using these in the mornings in place of the pumpkin muffins and see how that goes. I think the oatmeal makes it breakfast food don’t you.

My daughter just told me yesterday that she was excited about the season when everything is pumpkin spice. Today I happened to come across this, thanks! It’s now on my Pinterest board: Eat, drink & have fun!

When making the cookies my dough was really wet but I went through with baking anyway so I made the cookies and they were still really wet and no matter if they rested for 20 minutes if I pick it up it falls apart. what can I do to prevent this for next time.?

Maybe the leavening measurement isn’t listed correctly? I made them and got the dense quality described below. They did not spread out on the cookie sheet, but stayed in the shape they were dropped. I was thinking maybe in addition to 1/2 tsp baking powder, that perhaps baking soda should also have been added?

I made these this morning! Oh they were good! I added a handful of pumpkin seeds and a pinch of all spice and ground ginger for some extra spice. Thank you for this recipe. I will definately make these again.

I made these cookies and they are delicious but super soft, like really moist cake or bread. They still taste incredible so I wouldn’t say it was a waste of time or money. I might tinker with the recipe a little to get a better consistency but overall I’d say this is a great recipe idea for fall. Thank you for sharing.

One can of pumpkin was three batches of cookies. My second and third batches of cookies came out perfectly. As one person had suggested, I added 1/2 tsp of baking powder, (for a total of 1 tsp of baking powder), and slightly more oats and flour. I didn’t grind the oats, as I hadn’t read that correctly on my first attempt. I didn’t grind the oats on second or third batches either though. It wasn’t until reading the comments and re-reading the recipe that I saw that part of the recipe. In any case, if your cookies come out slightly moist, you could try those slight changes. Amy, thank you so much for sharing this fabulous recipe for delicious cookies.

Thanks for the great suggestions for those readers who seem to be having trouble with this recipe! You are a trooper to make three batches of cookies! I bet you had a happy family and friends! Happy Fall!

I just made these, because it finally feels like fall. I followed your recipe exactly and they turned out beautifully. The only thing I did differently was bake them for 15 minutes vs 12-13 minutes. Reason: I have a combined regular and convect oven. I always bake on convect and takes a couple to few minutes longer.

This is my favorite time of year when all of the pumpkin recipes are pouring out everywhere and I can’t wait to make a batch of your pumpkin cookies…
Question for you: could you use butterscotch chips in place of the chocolate hips? Has anyone tried that?
I look forward to your recipes…
Happy cooking!

I just made these cookies on a very dreary afternoon…the smell alone could make any day feel brighter, not to mention the wonderful cake texture. I had to make a couple tweaks, as I have a gluten allergy and my son has a dairy allergy…that the doctor is convinced he will grow out of by the time he is two. *fingers crossed!* I followed your recipe but replaced the butter with dairy free butter and the flour with 1 1/4 cup gluten free Bisquick. When I went to throw in the dairy free chocolate chips, I was out of them. *Sad faces* I am not always one for prepping ingredients ahead of time. Instead I threw in some dried cranberries. Mmmmmmm, they turned out wonderful and I am sure my son will be delighted to try one when he wakes from his nap…if my neighbors don’t smell their way over and get them first. Thank you for sharing this lovely recipe, I will certainly be checking out more of them. Many blessings to you and your family.

I had the same problem with my firstborn batch being WAY too wet. Is the recipe supposed to call for both baking soda & powder? I baked the second batch a few extra
minutes and that helped some but still aren’t what I was expecting.

I’m not sure what the problem is. Some people seem to have perfect luck while others struggle with this recipe. These cookies are a cake like cookie which means the dough will be wetter than traditional dough. They should still turn out good!

Just finishing up baking my last pan! They turned out amazing! Everything I was craving 🙂 I had to melt my butter so, before baking I refrigerated the batter for about 15 minutes. Thanks for a great recipe! Happy Fall!!!

I just made these and they are delicious! I didn’t have quite enough oats, so I just cut the amount of pumpkin a little and added some extra flour and they came out perfect! I think next time I might try raisins in them too. 🙂

My cookie dough was soooo wet!!! Followed the recipe exactly until I had to add about an extra 3/4 cups of flour and a cup of oats. Added additional spices to make up for it. Just doing some test cookies now and crossing my fingers.

I think I know what the issue might be with some of these comments…You list baking soda in the ingredients but not the recipe. I’m assuming you just forgot to add it to the list of dry ingredients in the recipe! For this reason, I added it, and my cookies came out absolutely delicious. Anyway, hope that might help some people. Thanks!!

Thanks for the heads up. I will go back and correct the instructions so they include baking soda. I have such good luck with these cookies, and it seems like lots of other people do to. Unfortunately there are a few people who can’t seem to make them work. Hopefully changing the wording in the instructions will help! Happy Fall!

I think the omission of the baking soda in the instructions was EXACTLY the problem. I noticed that when I made these wonderful cookies and put in the baking soda along with the other dry ingredients. When baking I return all ingredients to the pantry after I’ve included them as per the recipe instructions. When I saw the baking soda still sitting there I realized that something was wrong. The mix is a bit wet but as per your instructions I added additional flour 1/2 TBS at a time and a bit more oatmeal. My suggestion: get rid of step # 3 where you instruct bakers to “If desired, add oats to blender and blend into a flour.” It only confuses things. You should also increase the amounts of four and oatmeal. After these few little tweaks the resulting cookie was spectacular. I see you have now added the baking soda in your instructions. Nice work. Thank you for paying attention to the comments.

I actually haven’t ever tried freezing the dough. I bet the cookies would freeze really well though, and it’s never a bad thing to have a batch of cookies sitting in the freezer for when you can’t live without one!

Made these with butternut squash. and they were delicious.. The spices were perfect in this recipe, but I did add walnuts and raisins and next time I will omit the chocolate chips and add more walnuts.

The cookies are fantastic! Here are my modifications to make them both gluten free and dairy free: gluten free oats, ground to flour consistency, Bob’s Red Mill gluten free 1:1 flour, ghee instead of butter and Enjoy Life gluten, dairy and soy free chocolate chips. I used a cookie scoop and baked for 12 minutes. Yum!

I’m sorry but, I’ve been baking my whole life and this recipe is probably one of the worst cookie recipes I’ve ever tried. These really aren’t cookies, let’s be honest. They are too moist and fall apart. If making flour out of oats makes the difference in this recipe, then you should state that it is definitely needed to break down the oats. Obviously, the dry to wet ingredients ratio needs to be tweaked. I really dislike trying recipes from great looking blogs with beautiful pictures only to be disappointed because I wasted my time, but also ingredients. Just goes to show that anyone can take pretty pictures of their food and post it online but, that doesn’t mean it tastes good.

This recipe has turned out perfectly for so many people, and has actually become one of their fall favorites. It was brought to my attention that the instructions didn’t list the addition of baking soda, however they were listed in the ingredient list. I just edited and updated that. Maybe that was the problem.

The instructions are missing the addition of baking soda. I’m wondering if that is why some people are struggling with this recipe. It has been updated so there shouldn’t be anymore errors. Thanks for noticing!

The recipe turned out great! I added 1/4 C extra flour and a little extra pumpkin due to high elevation and the dough was pretty wet. I found in the second batch that the dough had warmed up some which caused the cookies to flatten a little which was easily solved by keeping it in the fridge between batches. I have also noticed in the past that oatmeal cookies will flatten if you place dough on a hot pan. Just a thought for the folks that had troubles. Thanks so much!

Smelled great cooking but these cookies fall apart. Spread out too much and crumble when you take them off cookie sheet. Sorry to have to say this but don’t think I’ll make them again. Maybe I’m doing something wrong. Did follow the recipe but substituted cranberries for chocolate chips. Maybe that’s it.

I just made these are they were delicious. I used homemade pumpkin purée that had been frozen. After defrosting the pumpkin I knew there would be additional moisture. I added 1 extra cup of flour. Other than that I followed the recipe pretty much to the T (minus the vanilla because I was out) I also used regular oats not quick cooking ones, and did not blend them. Mine cooked for about 14-15 minutes until the bottoms turned golden. I think the key is removing them immediately from the cookie sheet like stated in the directions. I’m glad I didn’t read the comments before hand as I probably wouldn’t have made them, but I would have missed out

I substituted oat flour for wheat, cut the butter to 1/2 cup, substituted 1/2 cup brown sugar and 1 cup stevia in order to make this recipe work better for my diet. They are delicious! I love the spices. Thanks for posting your great recipe.

I have learned that if you let your cookie dough chill in fridge for at least an hour they don’t spread when baking. I like to dimly bake about a dozen at a time. The dough can stay in fridge up to 3 days. This way you can have fresh cookies every time.

Hi Amy, thank you for posting this recipe! I was looking for something fun but yet healthy as the grandkids are coming over this evening with their costumes on. I noticed that I had to keep them in my oven longer than 10 to 12 minutes, as they were quite Soft. I’m not sure if it’s my oven or not, but they just didn’t seem done. I used an ice cream scoop So that may have been the reason they were not cooking at the amount of time given. All in all, they taste very good! Thank you! Happy Halloween!

Hi Mary! Every oven is a touch different aren’t they. And yes, the size of scoop you use makes a huge difference in the amount of time it takes to bake cookies. Glad you are enjoying them! Have fun with your grandkids tonight! Happy Halloween!

I just baked the first tray, and the cookies turned out flat and never “set”. Definitely not fluffy or cake-like as they are in your pictures. I don’t have a blender, so I used the oats whole. Has anyone had luck doing it this way? I added more flour and baking soda to finish the dough. We’ll see how they turn out

I decided to experiment with pumpkin for the first time. I roasted and pureed a sugar pumpkin for this recipe (and still have way more pumpkin puree left). These cookies did not disappoint! I love this fun twist on an oatmeal cookie. They are incredibly moist and I would have to describe them as slightly cakey? I used whole oats because I, quite frankly, didn’t feel like flouring them haha.

For anyone who would be curious, I omitted the cloves simply because I’m not a huge fan of the spice. The flavor was still great. I’m curious what would happen with the flavor if I added more pumpkin. It would probably add too much moisture. Worth more experimentation on my part in the future 🙂

I just made these and have to say they turned out really well even with the changes I made because of ingredients I had on hand. I used organic coconut oil (which was solid), some pumpkin that I had left over from another recipe (probably not even a cup) and craisins instead of chocolate chips. I must admit I “kind” of measured the flour and oatmeal but they still turned out. I will make these again!

hi,
I’m making them now but did my own spin. 2 cups sugar on a double recipe because i don’t care for sweet too much, then for healthy options i added roasted salted sunflower seeds in place of salt, then added organic coconut flakes, only a few chocolate chips about 1/4 cup again for a double recipe, walnuts, raisens and a little extra cinnamon but left out the cloves. i added 3 large eggs instead of 4 and the batter still seemed wet so added another 1/4 cup of oatmeal. added almond flour about 3/4 cup and basic white flour for the remainder. they needed 10 in in my over and are delicious except next time i will leave out all the chocolate chips

Found this recipe while looking for something else. After reading several of the comments today I decided to thy these. I followed the directions and at the end I felt the dough was a little wet so I added 3T of flour one at a time and mixed it in. These turned out wonderful. We are new to the gluten free stuff and I was a little worried as other cookies have been very dry with the gluten free flour. I must confess these are going to be a staple in our house and not just in the fall. Thanks for all the tips. One question. How long in the cupboard and would these freeze well?

Hi I’m Amy! Welcome to my stinky farm life where my days are filled with chasing kids and cows! It’s all about simply delicious food around here! If you leave my house hungry…it’s your own fault!
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